Blogging about what I'm cooking. Not as much deep-fried stuff anymore, but hey, it's a catchy name.

Pressure Cooker Pork Tenderloin

I tried a version of this recipe a few weeks ago with a blade roast, and while it was good, it wasn't the right cut of pork and I knew it could be better. Today was the perfect day to try it again, as we spent a few hours picking apples and broccoli at a local farm so I had fresher ingredients than I've ever used before. I know the broccoli is just a side here (and it was just quickly steamed in a microwave steamer bag), but this was the best broccoli I've ever had in my life. I cut it probably 3 hours before I served it, doesn't get much fresher than that! Overall, this is another really simple pressure cooker dish, and I'll definitely be making it again.

Pressure Cooker Pork TenderloinIngredients:

1 whole pork tenderloin, cut in half

Salt, pepper, and garlic powder

1 onion, chopped

1 sweet apple and 1 tart apple, chopped

3 cups apple juice

1-2 Tablespoons vegetable oil

2 Tablespoons corn starch

Directions:

In the pressure cooker pot, heat the vegetable oil over medium-high heat.

Season the tenderloin on all sides with salt, pepper, and garlic powder.

Brown the tenderloin on all sides, then remove from pot.

Add apple juice to pot and turn heat to high.

Place steamer basket in pot and put browned tenderloin, apple, and onion in the pot. Cover, seal, and bring to high pressure (15 psi).

Mix corn starch with cold water, then stir into sauce. Cook over medium-high heat until sauce thickens, then serve!

Notes:I might increase the apple juice to 4 cups next time, this sauce was amazing. I'm not saying Sarah licked her plate clean, but I'm also not saying she didn't.For the apples, I used one Granny Smith and one Fuji.The apples and onions almost dissolve when they're cooked under pressure. Here's what it looked like when I took the basket out of the pressure cooker: